Ingredients
- 2 pitta breads, sliced into strips
- 1tsp sumac or ras al hanout
- 50ml extra virgin olive oil
- Salt and pepper
- 1 small red onion, peeled and finely sliced
- 1 packet baby plum tomatoes, halved
- Half a cucumber, peeled, cut lengthways and sliced
- Juice of 1 orange
- A dash of red wine vinegar
- A pinch of sugar
- 1 clove of garlic, peeled and crushed
- 2 Little Gem lettuce, washed and sliced
- Some fresh mint and flat parsley
- 4 large mackerel fillets, bones removed
1 Set the oven to 185 degrees.
2 Put the pitta bread on a roasting tray and drizzle a little of the olive oil, sumac, salt and pepper over it. Put in the oven for 10 minutes until crisp.
3 Put the onions, tomatoes and cucumber into a bowl and add the orange juice, vinegar, sugar and garlic followed by the remaining oil to make a dressing.
4 Add the lettuce and herbs, and pitta strips, then season.
5 Switch the oven on to grill, then lay the mackerel skin-side up on an oiled tray.
6 Grill on high heat for three to four minutes, until cooked, then serve on top of the salad.
